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KMID : 0380619880200050711
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 5 p.711 ~ p.717
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Diffusion of Sodium Chloride in Chinese Cabbage during Salting
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Abstract
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The diffusivity of sodium chloride in Chinese cabbage was evaluated from its absorption data obtained by immersing the cabbage stalk in a salt solution. By using least squares method, the absorption and desorption diffusivity of NaCl in the cabbage stalk have been estimated to be 1.7×10^(-11) and 11.6 × 10^(-11)㎡/s, respectively. The apparent diffusivity was not strongly dependent on the concentration of brine and the variety of Chinese cabbage. The influence of temperature on the apparent diffusivity could be expressed as the Arrhenius type equation, in which the activation energy was estimated to be 66 KJ/㏖.
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KEYWORD
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